Name: Lemon Crinkle Cookies
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 18 cookies
Cuisine: American

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Lemon Crinkle Cookies

atsloanestable.com

Instructions

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Instructions

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl, add the sugar and lemon zest. Rub them together with your fingers until the it resembles wet sand and the zest smells aromatic. Whisk in the lemon juice, oil, egg, and vanilla until fully combined.

Gently fold the dry ingredients into the wet until just combined. Do not over-mix!

Cover the bowl and chill in the fridge for at least one hour or overnight.

When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.

Using a 1 tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.

Place cookie dough on the prepared baking sheet spaced 1 inch apart.

Bake the cookies for about 8-10 minutes or until puffed up and cracked.

Allow cookies to cool completely on the baking sheet before removing.

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Tips & Tricks (5)

Chill Dough for Perfect Crinkles ❄️
Refrigerate the dough for at least 30 minutes before rolling in powdered sugar; cold dough creates deeper cracks and more defined crinkle patterns as it bakes.
Zest Before Juicing 🍋
Always zest your lemons before cutting and juicing them to capture the aromatic oils in the zest, which intensifies the bright lemon flavor more than juice alone.
Double-Coat Sugar Technique 🍬
Roll dough balls in powdered sugar, then gently press them again into a small bowl of powdered sugar for a thicker, more luxurious crinkle coating that melts beautifully.
Room Temperature Ingredients Matter 🌡️
Bring eggs and oil to room temperature before mixing to ensure proper emulsification and a more cohesive dough that bakes evenly with better texture.
Don't Overbake for Melt-in-Mouth Texture ⏱️
Remove cookies from the oven when the edges are set but centers still look slightly underbaked; they'll continue cooking on the baking sheet and develop that signature tender, delicate crumb.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.